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| Our Thanksgiving Tables last year |
Thanksgiving is just around the bend. Here in France, it is not a holiday - it's just a regular Thursday - workday & school day. But that doesn't stop me from celebrating one of my favorite American Holidays!!
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| Yummy farm Turkey and cranberry sauce |
Obviously, it's a bit different here, my family is all back over in the States and I do miss that traditional time of getting together with my brothers and their families. It was one of those times of year when all the cousins came together from afar and enjoyed a great weekend! I have to say - it's these moments that living abroad gets a bit hard - we all get a bit homesick.
But new place, new traditions. For the first time last year, I prepared a real Thanksgiving dinner and it was so fun to celebrate this holiday with our traditional favorites! It was also fun to introduce it to some French friends who had heard about this great feast but had never experienced it. Again, this year, we will be sharing our Thanksgiving table with French friends and celebrating everything that we are grateful for!
I wanted to share my favorite family recipe for this holiday! (Thank you mom!!). This Stuffing recipe is a combination of 2 family recipes. My mother combined her mother's stuffing recipe and her mother's in law's stuffing recipe to create this delicious dish. I have always enjoyed it over the years and every year I look forward to having it at Thanksgiving! It's been shared with many guests around our table - and it's always well liked! I, of course, will be passing it down to my girls. I have therefore named it, Nana's Apple-Sausage Stuffing - for my daughters! It can be made spicy or mild - depending on sausage and addition of hot pepper sauce.
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| The Famous stuffing before it went into the bird |
NANA'S THANKSGIVING
APPLE-SAUSAGE STUFFING
1 pound sausage (for spicier version- 1/2 mild, 1/2 hot sausage)
1 pkg whole kernel cooked corn- or canned corn
6 apples (chopped, peeled)
10 cups dry bread crumbs (if you can't buy dry unseasoned bread crumbs, cut up some bread in cubes, bake it to dry-Use French bread)
1 1/4cups beef broth
2 1/2 cups chopped celery
1 1/4 cups chopped onion
1/3 cup chopped fresh parsley
3/4 cup sugar (to taste)
5 eggs, beaten
1 tbsp salt
1 tbsp poultry seasoning
3/4 cup milk
Hot pepper sauce (optional-amount depending on taste)
Mix all together in a big pan, then put inside the turkey. Extra stuffing can be place in a pan and baked separately.
For a 18 pound turkey, which should be enough for 11-12 people; you can bake it separately in casserole dish; maybe cover it so it doesn't crust on top.
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| All stuffed and ready to cook! - Extra cooks separately |
Last year was the first year I made it here in France - luckily had most of the ingredients. My mother sent me poultry seasoning - & I had to make my own bread crumbs. (Side note, Use French baguette for bread crumbs, I thought it would be too hard once dried, but the softer bread disappeared with all the moist ingredients) but other than that - DELICIOUS!!
So here's to you - Mom - Thank you for creating such a special recipe and one that will be passed down for generations to come - I hope!!
